Name: Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives)
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Potato, unpeeled - 1; Bread flour - 6 cups; Lukewarm water, divided - 2 cups; Active dry yeast - 1 tablespoon; White sugar - 2 teaspoons; Extra-virgin olive oil, divided - ½ cup; Salt, divided - 2 tablespoons; Vine tomatoes, halved - 8; Pitted black olives in brine - 1 (6 ounce) can; Water - 2 tablespoons; Dried oregano - 1 tablespoon

Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives)

1. Potato, unpeeled - 1

2. Bread flour - 6 cups

3. Lukewarm water, divided - 2 cups

4. Active dry yeast - 1 tablespoon

5. White sugar - 2 teaspoons

6. Extra-virgin olive oil, divided - ½ cup

7. Salt, divided - 2 tablespoons

8. Vine tomatoes, halved - 8

9. Pitted black olives in brine - 1 (6 ounce) can

10. Water - 2 tablespoons

11. Dried oregano - 1 tablespoon

How to cook deliciously - Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives)

1. Stage

Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.

2. Stage

Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.

3. Stage

Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.

4. Stage

Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.

5. Stage

Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.

6. Stage

Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.

7. Stage

Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.

8. Stage

Preheat oven to 400 degrees F (200 degrees C).

9. Stage

Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.